From the GarlicPage
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Fred Towner writes:

“You may wish to consider adding my favorite recipe to your garlic soup collection. It is from , the gifted owner/chef of the Bayona Restaurant in New Orleans. It is a wintertime favourite in this household.”

Serves 8

• 2 lb onions - roughly chopped
• 2 cup garlic - peeled and chopped
• 2 Tbsp olive oil
• 2 Tbsp butter - unsalted
• 1 1/2 qt chicken stock
• 1/2 loaf French bread - stale and in chunks
• 1 pt half & half - or cream
• 1 bouqet garni tied together with butcher’s string
• (or cotton string) 10 3” stems of parsley,
• 5 stems of fresh thyme* and 1 bay leaf.

 *if you don’t have fresh thyme for the bouquet garni, 1 teaspoon of dried thyme leaves will do.

Saute onions and garlic in butter and olive oil stirring frequently,  over low to medium heat until deep golden color is reached (about 30  minutes). Add chicken stock, bouquet garni and bread. Simmer 15 to   20 minutes. Remove bouquet garni. Puree in blender. Strain through  medium strainer. Heat and add half & half. Salt and pepper to taste. The soup is better the second day, as it mellows overnight.

From Chef Susan Spicer of The Bayona, New Orleans, LA. Used with permission.

1 (4-pound) beef tenderloin
1/2 cup low-sodium soy sauce, divided
2 teaspoons freshly ground pink peppercorns
2 teaspoons freshly ground green peppercorns
2 teaspoons freshly ground black peppercorns
2 teaspoons ground ginger
8 cloves garlic, minced
Vegetable cooking spray

Trim fat from tenderloin. Combine 2 tablespoons soy sauce and next 6 ingredients; stir well. Rub tenderloin with soy sauce mixture. Combine tenderloin and remaining 1/4 cup plus 2 tablespoons soy sauce in a large re-sealable plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.Remove tenderloin from bag, reserving marinade. Fold under 3 to 4 inches of small end to help cook evenly. Place tenderloin on a broiler rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of tenderloin. Bake at 425 degrees for 45 minutes or until meat thermometer registers 140 degrees (rare) or 160 degrees (medium), basting tenderloin frequently with reserved marinade. Place tenderloin on a large serving platter, and let stand 10 minutes before slicing.